Turkish cracked wheat salad

This salad is supremely versatile: serve it with roasted lamb shoulder or grilled vegetables, or perhaps with flatbread alongside our Hwayej-spiced chicken.

Aug 03, 2018 4:15am

By Max Adey

10 mins preparation

6 mins cooking

Serves 4

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Kisir, a Turkish salad based on burghul, is quick to prepare and goes well with just about any protein. If you're serving this salad on its own, add some chickpeas to make it more substantial. It keeps well, too, so make double and you'll have another meal ready to go.

Ingredients

300 gm coarse burghul, rinsed

1 small red onion, finely chopped

½ gm (loosely packed) mint, coarsely chopped

½ cup (loosely packed) flat-leaf parsley, coarsely chopped

Roasted capsicum dressing

75 gm (3 pieces) roasted capsicum (see note)

125 ml (½ cup) olive oil

60 ml (¼ cup) lemon juice

1 tbsp pomegranate molasses

3 garlic cloves, finely grated

Method

1

Cook burghul in a large saucepan of boiling salted water until tender (6-8 minutes). Drain.

2

For roasted capsicum dressing, place ingredients in a blender, season to taste and blend until well combined.

3

Transfer burghul to a serving dish and toss with onion and herbs, season to taste and drizzle with dressing to serve.